Easter Treats!

Little Cadbury Creme Egg Pots with Chocolate Dipping Spoons

It’s Good Friday and I am sharing an Easter treat that will be perfect to make and serve on Easter Sunday, maybe for Easter tea – it’s so simple, not really a recipe as such, more a melt and mix job! My Little Cadbury Creme Egg Pots with Chocolate Dipping Spoons are fun, delicious to eat and a doddle to make – the children can get involved, and there are many variations on the theme, such as different types of chocolate etc. Serve these little creamy desserts in an egg cup, and then dispense with the usual metal spoon, as you will be eating these treats with a CHOCOLATE spoon!

Little Cadbury Creme Egg Pots with Chocolate Dipping Spoons

I created this recipe after I received a silicone “spoon” mould from Lakeland; it’s well-priced at £2:99 and has six spoons to play with! There was one Cadbury Creme Egg lurking in the “chocolate tin” in the pantry – it has been calling my name for days, but I have resisted its chocolatey, creamy tempting calls……..funnily enough, I am not a HUGE lover of creamy fillings in chocolate – I am more of a caramel nut person, but, I do reserve a little corner of my heart for these little creamy eggs. The plan was hatched and the silicone mould was unpacked, and here’s what I did to make these dreamy little desserts…….

Melt the chocolate for the spoons in a pan over a pan of boiling water (bain marie) until it is melted and smooth – don’t over heat it.

Pour or spoon the chocolate into spoon moulds, packing and smoothing it down to eliminate air bubbles. Put the chocolate filled mould somewhere cold such as the fridge, and allow to set. It takes between 15 and 30 minutes to set.

Meanwhile, melt the creme egg in the same pan that the spoon chocolate was melted in, over water. When it is melted, set aside to cool slightly.

Combine the cream and crème fraiche together and then swirl the melted creme egg through it to create a rippled effect.

Take the chocolate spoons out of the fridge, and gently unmould them – no need for warm them or use hot water, they unmould very easily.

Spoon the creme egg mixture into small pots, ramekins or egg cups, and serve each pot with a chocolate dipping spoon!

NB: Double the ingredients for 6 or more pots. 100g of chocolate makes 6 spoons.

Other ideas: Use the spoons for serve with coffee; decorate a chocolate cake with them; pack them into a box and give them to someone as a gift or serve them with ice cream.

The Lakeland spoon mould was easy to use, and very easy to turn the little chocolate spoons out. The “serving” side of the spoons was shiny and silky looking and very professional. Next time, I will make some assorted chocolate spoons, such as milk chocolate, dark chocolate and white chocolate……..Lakeland shows how pretty assorted chocolate spoons looks here:

Chocolate Spoons: Photo Lakeland

My spoons had a few little “nibbles” on the edges where I hadn’t pushed the chocolate in far enough, but as you can see from my photos they turned out really well and they tasted divine! I used a dark chocolate bar with caramel bits in it, and it worked like a dream. The silicone mould is dishwasher proof, microwave safe, oven safe and also freezer safe, so very versatile indeed. Anyway, this is such an easy dessert to make, I hope that it has inspired you to whip these up this Easter, or any other time come to think of it! Have a very Happy Easter, and I hope the Easter bunny delivers some eggs for you on Easter Sunday! Karen

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Meet Karen

Bienvenue! I'm Karen; it’s lovely to see you here. I share my time between beautiful North Yorkshire and SW France. I am a freelance travel and food writer and recipe developer with a passion for art, travel, books, photography, seasonal food and especially cheese! Please do get in contact with me if you have any questions about my work or commissioning me. Read More…

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